Best Recipe for Vegetable Fried Rice That Tastes Amazing

Vegetable fried rice is a timeless dish that brings together the vibrant colors and textures of fresh vegetables with the comforting warmth of perfectly cooked rice. Whether you’re looking for a quick weeknight meal, a tasty way to use up leftover rice, or a healthy side dish that pairs well with many cuisines, this recipe hits all the right notes.

It’s simple, versatile, and packed with flavor, making it a favorite for both beginners and seasoned cooks alike. Plus, it’s easy to customize with your favorite veggies and seasonings, so you can keep it exciting every time you make it.

In this post, you’ll discover the best recipe for vegetable fried rice that’s fluffy, flavorful, and full of wholesome ingredients. From the essential tools to the step-by-step instructions and handy tips, you’ll have everything you need to whip up this delicious dish with confidence.

Ready to bring some delightful Asian-inspired flavors to your kitchen? Let’s get started!

Why You’ll Love This Recipe

This vegetable fried rice recipe stands out because it’s quick to prepare and uses everyday ingredients you likely have on hand. It’s a fantastic way to sneak more veggies into your diet without sacrificing taste.

The dish is naturally gluten-free (when using tamari or gluten-free soy sauce) and can be easily adapted to be vegan or vegetarian.

The magic is in the technique: using day-old rice ensures a perfect, non-mushy texture, while the high-heat stir-frying locks in the crispness of the vegetables. Balanced with savory seasonings and the aroma of garlic and ginger, this fried rice becomes a meal in itself or a wonderful side dish to accompany your favorite Asian dishes.

Plus, it’s budget-friendly and endlessly customizable! Feel free to experiment with different vegetable combinations or add your preferred protein for a heartier meal.

Ingredients

• 3 cups cooked jasmine rice (preferably day-old and refrigerated)
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 cup carrots, diced
• 1 cup frozen peas, thawed
• 1/2 cup bell peppers, diced (red or yellow for color)
• 1/2 cup chopped green onions
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for extra depth)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Optional: scrambled egg, tofu cubes, or cooked chicken for added protein

Equipment

• Large wok or non-stick skillet
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons
• Bowl for mixing ingredients
• Rice cooker or pot for cooking rice (if cooking rice fresh)

Instructions

1. Prepare the rice. If you haven’t done so already, cook your jasmine rice and let it cool completely. Leftover rice works best as it is drier and prevents clumping during frying.
2. Heat the wok or skillet. Add the vegetable oil over medium-high heat. Once hot, add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
4. Cook the vegetables. Add the diced carrots and bell peppers. Stir-fry for 3-4 minutes until they start to soften but still have a slight crunch.
5. Incorporate peas and green onions. Toss in the peas and half of the green onions and stir for another 1-2 minutes.
6. Add the rice. Break up any clumps and add the rice to the wok. Stir vigorously to combine all ingredients evenly and to heat the rice through.
7. Season the dish. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Mix thoroughly to coat the rice and vegetables. Taste and adjust seasoning with salt and pepper as needed.
8. Add optional protein. If you want scrambled egg, tofu, or cooked chicken, push the rice to one side of the wok, scramble the eggs on the empty side or add protein, then combine everything at the end.
9. Finish and serve. Remove from heat and garnish with the remaining green onions for a fresh bite. Serve immediately while hot and enjoy!

Tips & Variations

Pro tip: Always use day-old rice that has been refrigerated. Freshly cooked rice tends to be too moist and can lead to mushy fried rice.

Want to amp up the flavor? Try adding a splash of rice vinegar or a pinch of sugar to balance the soy sauce’s saltiness.

Feel free to swap or add other vegetables like corn, broccoli florets, snap peas, or mushrooms depending on what you have available. For a spicy kick, add some chopped chili or a dash of sriracha sauce.

For a vegan version, omit the oyster sauce or replace it with a mushroom-based vegan alternative. If you prefer more protein, stir in some cooked shrimp, tempeh, or edamame beans.

Nutrition Facts

Serving Suggestions

This vegetable fried rice pairs wonderfully with a variety of dishes. Serve it alongside crispy spring rolls, a light Asian cucumber salad, or your favorite stir-fried tofu recipe for a complete meal.

It also makes a perfect base for meal prep—pack it into containers with some steamed greens or roasted veggies for a quick lunch or dinner throughout the week.

Looking for more vegetable-forward recipes? Check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals for some exciting international twists.

Conclusion

Vegetable fried rice is a versatile, quick, and delicious dish that deserves a spot in your weekly meal rotation. With simple ingredients and easy steps, you can create a restaurant-quality meal at home that’s both satisfying and nourishing.

The beauty of this recipe lies in its flexibility; you can tailor it to your taste preferences and dietary needs, making it an excellent choice for everyone.

Give this recipe a try and enjoy the wonderful combination of textures and flavors. Don’t hesitate to experiment with different veggies or proteins to make it uniquely yours.

For more tasty plant-based recipes, be sure to explore our Vegetable Alfredo Recipes for Creamy, Healthy Dinners and the Soy Free Vegan Recipes for Delicious Plant-Based Meals. Happy cooking and bon appétit!

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